Quote:
Originally Posted by Pyle's BBQ
How much cooler? You will need more fuel because you have so much more mass to cook. One thing to do is try and get your meat to room temp before putting it on the smoker. That way you don't have to recover so much to get your smoker back up to temp. Make sure you have some air space between the meat to get good circulation.
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This I would suggest to do at all times. Whether cooking on the gasser or smoker. I let my meat sit out for a little while so it can warm up as much as possible.
